No Knead Refrigerator Rolls

Homemade Rolls (OVERNIGHT/refrigerator) makes 2 dozen

(***Rolled dough can be frozen also)

Make dough the night before-I usually double this recipe, because these rolls are sooo YUMMY!!!

1 cake Fleishmans yeast dissolved in 1 Tablespoon sugar (no water-just squish sugar into the yeast cake in a small bowl.  It becomes liquid by just adding sugar!.)  Set aside until syrupy.

In a large bowl-

Melt 1 cube butter (1/2 cup butter)

Add 1 cup  warm milk.

In a small bowl mix together-

2 eggs

¼ cup  sugar

Add syrupy yeast to butter and milk solution in the large bowl.  Stir well and then add the egg mixture and stir well.

Mix 4 cups of flour with 1 teaspoon salt.  Stir this into the liquid solution with a spoon.. (mixture should be fairly sticky.)  Just mix as well as you can.  Then cover this with plastic wrap and set a plate on top.  Let this stand in the refrigerator over night. The dough should look like this.

3 ½  hours before baking, divide dough in half.  Roll half of the dough out on a lightly floured surface, into a circle shape.  Spread top with soft butter.  Cut circle into quarters and then cut each quarter into thirds, making 12 long triangles.

Roll each triangle up beginning with the large end-and ending with the point—this makes a crescent shape– and place on cookie sheets (12 on each sheet making 24 rolls).

Cover  with a dry dish towel and let rise for 3 hours.

Bake at 350 degrees for 10 -12 minutes or until golden brown.

**If you can not find yeast cakes in the refrigerator dairy section of the grocery store you may be able to substitute 1 tablespoon dry yeast for the yeast cake.  You would need to mix it into 1/4 cup of very warm water about 105 degrees…with the sugar and set it aside until it bubbles up.  You may need to add  just a bit more flour –but I have not ever made them this way.

***TO FREZE:  freeze after dough has been shaped into crescent rolls and placed on cookie sheets. Once frozen, put into plastic freezer bags until ready to use. Return them to cookie sheets and let rise about 6 hours or until light. Proceed with previous baking instructions.

from Lisa Cragun

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Pretzel Jello

 

Ingredients:

1 1/2 cups sugar
1 cube butter, melted
1 cube cream cheese, softened
1/2 cups sugar
1 tub cool whip (8 oz)
1 large box (6 oz) raspberry jello
2 cups boiling water
1 bag unsweetened raspberries

Directions:

Pretzel Crust:

1 1/2 cups crushed pretzels
1/2 cup sugar
1 cube (1/2 cup) butter, melted

Mix and press into a 9×13 pan. Bake at 350 for 8 minutes. Let cool.

Cream:

8 oz cream cheese, softened
1/2 cup sugar
8 oz cool whip

Blend together. Spread o top of pretzel crush. Refrigerate until cool.

Jello:

6 oz raspberry jello
2 cups boiling water
1 bag unsweetened raspberries

Dissolve jello in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.

from Colleen Huber

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Roasted Brussell Sprouts & New Potatoes

Roasted Brussell Sprouts and New Potatoes

from Tricia Stainbrook

Ingredients:

6-8 Brussell sprouts and 4-6 potatoes per serving
1 teaspoon garlic infused extra virgin olive oil per serving
1 teaspoon steak seasoning per serving

Directions:

Preheat oven to 350 degrees F.

Cut Brussell sprouts in halves. Leaving smaller ones whole. Cut potatoes in quarters. Place on sheet pan, drizlle with olive oil, sprinkle with seasoning, toss. Bake at 350 degrees for 30-35 miutes until they just begin to get brown and a little crunchy.

Add crumbled cooked bacon or sage sausage prior to baking for a whole different yummy!

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Green Bean Casserole

Green Bean Casserole

by Naomie DeMartini

Ingredients:

20 oz haricot verts (green beans French style – can use two 10 oz bag frozen green beans)
2 tablespoons butter
2 tablespoons minxed onion/shallot alternately
1 tablespoon flour
1 cup sour cream
4 oz shredded Swiss Cheese
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons stuffing mix
6 tablespoons butter, melted

Directions:

Flash cook beans by bringing salted water to boil – cooking beans just until barely cooked a minute or two. Have a bowl of ice water ready and remove beans with tongs or drain quickly and immeditely add ice water to stop cooking and preserve bright green color.

Sauce:

Make sauce by melting butter and shallot or onion. Cook on medium until there is no color, just a little translucent.

Add all other ingredients and turn to low heat but stir until cheese is just melted and remove from heat.

Put drained beans in a cesserole dish in vertical row, and pour sauce down center and top with 6 tblespoons stove top stuffing mix, mized with 6 tablespoons melted butter

Bake at 350 degrees F for 20-25 minutes or until stuffing mix is browned.

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Corn Pudding

Ingredients:

1 16 oz can corn, drained
1 16 oz can creamed corn
2 eggs, beaten
8 oz package corn muffin mix
1/2 cup butter or margarine, melted
1 cup sour cream
2 cups cheddar cheese, shredded

Directions:

Mix all ingredients except cheese. Pour into 9×13″ dish. Bake at 350 degrees F for 15 minutes. Sprinkle with cheese. Bake 15 minutes longer. Serves 6.

From Stacy McFarland

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Hot Olive Salad

 

Ingredients:

2 cups chopped black olives
2 cups chopped celery
1/2 cup blanched, salted almonds
1/3 cup chopped green pepper
2 tablespoon chopped pimento
2 tablespoons minced onions
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 cup mayonnaise

Directions:

Blend. Turn int 1/2 quart dish. Top with 1/3 cup grated swiss, 2 cups crushed potato chips. Bake at 350 degrees F for 25 minutes.

From Stacy McFarland

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Super Easy Cranberry Jello Salad

 

Ingredients:

1 large package raspberry jello
1 small container sour cream
1 can jellied cranberry sauce
1 package frozen raspberries, drained

Directions:

Dissolve jello in 2 cups hot water. Cool to room temperature. Beat in cranberry sauce with mixer, then sour cream. Stir in raspberries. Regrigerate until firm.

From Judy Rounds

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